Saturday, 24 January 2015

Grated Carrot Dill Stir Fry

This is a great combination of textures and fragrant. Being enriched with vitamin a, iron and fiber, it is nutritious. Simply scrub the carrots under remaining. to remove dirt. Dill leaves are otherwise known as water Sabigae soppu.Fromadult to kids will enjoy this yummy poriyal either for rice or roti.
Check out other Dry curries varieties
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Prep time
Cook time
Serves
10 mins
15 mins
4 persons

Cuisine: South Indian
Recipe Type: Side dish

Ingredients


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Method

1. Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add clove, onions, green chillies and ginger and sauté for few mins.Add the dill leaves and sauté for another 2 minutes.

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2. Add the carrots, turmeric powder, and coriander powder, salt and stir well.Cover and cook over a slow flame till all the moisture has evaporated and the carrots are tender.

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3. Adding water is not necessary coz we want the grated carrot to be crunchy and half cooked.

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4. Serve hot with phulkas or with hot rice.

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Notes
You can cube the carrots too. My kids love the grated version so I did in my way.
Dhania powder to be added little otherwise the smell and taste will change entirely different.

Linking to Remmy's event


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Linking to Srivalli's Cooking from Cookbook Challenge  Group.

4 comments:

  1. Heard so many times about the dill leaves yet to try on my own . should think of using this :) good one

    ReplyDelete
  2. there is a similar Maddhur Jaffrey recipe I make but mint is used instead of dill - I am sure this version was just as delicious

    ReplyDelete
  3. That is such a flavorful and delicious combination of ingredients.

    ReplyDelete

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